Ingredients:

  • 6 large poblano peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp avocado oil
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1 1/2 cups Pepper Jack cheese, shredded
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat your broiler to high. Brush the outside of each poblano with avocado oil.
  2. Place peppers on a baking sheet and broil for 4–6 minutes per side until the skin is charred and blackened in spots.
  3. Immediately transfer hot peppers to a bowl and cover with a lid or plastic wrap for 10 minutes to steam the skin.
  4. Gently peel off the charred skin, slice a slit down the side, and carefully remove the seeds.
  5. In a mixing bowl, combine the drained black beans, corn, diced red onion, and minced garlic.
  6. Stir in the cumin, smoked paprika, chili powder, salt, and pepper until the beans are evenly coated.
  7. Fold in the lime juice to brighten the flavors.
  8. Fold in half of the shredded Pepper Jack cheese.
  9. Stuff each prepared poblano shell with the bean mixture and top with the remaining Pepper Jack cheese.
  10. Place in an oven-safe dish and bake or broil until the cheese is melted and bubbly.
  11. Garnish with chopped fresh cilantro before serving.